Hellooooo! It has been a busy few weeks since my last post! I hope you enjoyed the home progress pictures I posted here; of course we are still working away. Most recently we finished the landscaping outside, so now we are just waiting for our blooms to blossom and our veggies to sprout! We did all seeds for the garden this year (as opposed to small plants), and I told a friend that it is like waiting for childbirth – painfully slow and you don’t know if what comes out is normal!!
Easter this past weekend was wonderful. After a week of egg hunts, church was so nice and we spent the afternoon with my in-laws, my brother, and my sister-in-law. Dressing the kids up was so much fun, and everyone had too much candy!
About a month ago, my SIL and I started the South Beach Diet together as accountability partners. The first two weeks are the most stringent in terms of resetting your metabolism by diet, so it was great to have someone to call and say “tell me the chocolate isn’t worth it!” I have done the SBD multiple times before, and combined with exercise it works well for my body. I definitely still have some babyweight hanging on – it seems so much harder to get off the second time around! But so far I have lost 8 pounds, and I am sticking to the rules like glue (with the exception of yesterday’s lunch, because #realperson). I am ready to be back to my normal size!
Our in-laws cooked a delicious meal for Easter lunch, and there is a recipe from my aunt LB I just have to share. Y’ALL. This basil vinaigrette salad is the bombyodiggity. It’s SBD friendly for Phase Two, and overall fairly clean. (You could take out the potatoes if that bugs you.)
Basil Vinaigrette Potato Salad with Green Beans
- 1 bag of small potatoes – I get the bag with little red, white and purple potatoes
- 1/2 pound of green beans – I buy the little bags at Publix of fresh French green beans that you can steam in the bag and I use 1 to 1.5 bags. I just cut the beans in half (don’t steam them).
- 2 Tbsp of extra virgin olive oil
- several dashes of salt
- several grinds of pepper
- 1/2 pint grape or cherry tomatoes – I cut them in half
- 1 garlic clove – roughly chopped
- 6 Tbsp of extra virgin olive oil
- 2 Tbsp of white wine vinegar
- 20 to 30 fresh basil leaves
- 1/2 tsp of salt
- several grinds of pepper
- Preheat oven to 400°
- Cut potatoes in half or fourths and toss with olive oil, salt and pepper
- Place the potatoes on a baking sheet and roast for about 20 minutes
- Add the green beans to the sheet and stir them into the potatoes so they get some of the olive oil on them
- Continue baking for about another 15 minutes. Check the potatoes to make sure they’re done and if you need a little more time you can continue cooking
- While the potatoes and beans are cooking, cut the tomatoes in half
- For the dressing, mix all of the ingredients in a food processor. Stop and start it some and let it run to really mix it all together.
- Let the potatoes and beans cool a little but I like to add the dressing while they are still warm as it really perfumes the room. Add the tomatoes and mix in before serving. It’s supposed to be served room temperature but I have served it warm before and it’s still fabulous. If you want to make it ahead of time, you can keep the dressing, tomatoes and cooked potatoes and beans separate. Right before serving, heat the potatoes and beans a little in the microwave and then combine everything to serve.
Go make this, like, right now. And then eat a bowl of leftovers for breakfast, because that’s what I did. The 8am basil breath is worth it, I promise. (I even think the vinaigrette would be great on chicken or fish!)
Or if you’re feeling not-so-healthy, you can make this Coconut Cream Pie I made for Andrew as part of his Easter basket dessert this weekend! I followed the Southern Living directions exactly, and it came out great!
Happy Easter! Thanks for reading along. I hope you had a great holiday weekend!